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Porchetta Pizza Sandwich
A hearty Roman‑style Porchetta wrapped in crisp pizza dough, finished with a sweet‑bitter beer sauce. The pork belly is dry‑cured overnight, roasted to perfect crackling, then sandwiched between two mini pizza shells for an unforgettable main‑course.
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Cost Breakdown
Critical Success Points
- • Scoring the pork skin and meat
- • Overnight dry‑salting in the refrigerator
- • Achieving internal temperature of 170 °F before the high‑heat finish
- • Pouring hot oil onto the skin for crackling
- • Proper stretch‑fold technique for the dough
Safety Warnings
- • Handle raw pork with separate cutting board and wash hands thoroughly.
- • Hot oil can cause severe burns; pour slowly and keep face away.
- • Use oven mitts when handling high‑heat trays and stone.
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